CA2553596A1 - Levures de panification resistantes a une concentration elevee en sucres dans la pate et a la presence d'acides organiques faibles - Google Patents

Levures de panification resistantes a une concentration elevee en sucres dans la pate et a la presence d'acides organiques faibles Download PDF

Info

Publication number
CA2553596A1
CA2553596A1 CA002553596A CA2553596A CA2553596A1 CA 2553596 A1 CA2553596 A1 CA 2553596A1 CA 002553596 A CA002553596 A CA 002553596A CA 2553596 A CA2553596 A CA 2553596A CA 2553596 A1 CA2553596 A1 CA 2553596A1
Authority
CA
Canada
Prior art keywords
yeast
strain
dough
strains
yeasts
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Abandoned
Application number
CA002553596A
Other languages
English (en)
French (fr)
Inventor
Didier Colavizza
Annie Loiez
Jean-Charles Bartolucci
Anne-Dominique Quipourt-Isnard
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Lesaffre et Cie SA
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Publication of CA2553596A1 publication Critical patent/CA2553596A1/fr
Abandoned legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D10/00—Batters, dough or mixtures before baking

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
CA002553596A 2004-01-30 2005-01-28 Levures de panification resistantes a une concentration elevee en sucres dans la pate et a la presence d'acides organiques faibles Abandoned CA2553596A1 (fr)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
EP04002032.3 2004-01-30
EP04002032A EP1559322B1 (fr) 2004-01-30 2004-01-30 Levures de panification résistantes à une concentration élevée de sucre dans la pâte et à la présence d'acides organiques faibles
PCT/EP2005/000860 WO2005087012A1 (fr) 2004-01-30 2005-01-28 Levures de panification resistantes a une concentration elevee en sucres dans la pate et a la presence d’acides organiques faibles

Publications (1)

Publication Number Publication Date
CA2553596A1 true CA2553596A1 (fr) 2005-09-22

Family

ID=34639418

Family Applications (1)

Application Number Title Priority Date Filing Date
CA002553596A Abandoned CA2553596A1 (fr) 2004-01-30 2005-01-28 Levures de panification resistantes a une concentration elevee en sucres dans la pate et a la presence d'acides organiques faibles

Country Status (12)

Country Link
US (1) US20070122524A1 (ja)
EP (2) EP1559322B1 (ja)
JP (1) JP4749341B2 (ja)
CN (1) CN1913780B (ja)
AT (1) ATE401792T1 (ja)
BR (1) BRPI0507142A (ja)
CA (1) CA2553596A1 (ja)
DE (1) DE602004015239D1 (ja)
DK (1) DK1559322T3 (ja)
ES (1) ES2308053T3 (ja)
MX (1) MXPA06008580A (ja)
WO (1) WO2005087012A1 (ja)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2920157B1 (fr) * 2007-08-23 2009-10-16 Lesaffre Et Cie Sa Nouvelles souches de levure de panification
JP5926494B2 (ja) * 2010-04-15 2016-05-25 株式会社カネカ 新規パン酵母
UA111839C2 (uk) * 2011-02-18 2016-06-24 Лесаффр Е Компані Штами saccharomyces cerevisiae, придатні для виробляння пекарських дріжджів, що є осмостійкими та стійкими до дії слабких органічних кислот, способи їх одержання та застосування
CN104411814B (zh) * 2012-04-26 2017-06-13 株式会社钟化 新型面包酵母
FR3054242B1 (fr) * 2016-07-20 2020-02-14 Lesaffre Et Compagnie Levures de panification optimisees
JP7329649B2 (ja) * 2021-03-30 2023-08-18 範夫 兼杉 酵母入りチョコレート、酵母入りチョコレートを主成分とするサプリメント、及びこれらの製造方法
CN117165455A (zh) * 2022-05-27 2023-12-05 安琪酵母股份有限公司 一种耐高糖渗透酿酒酵母菌株及应用
CN117165456A (zh) * 2022-05-27 2023-12-05 安琪酵母股份有限公司 酿酒酵母菌株、筛选方法及其应用

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2810601A1 (de) * 1978-03-11 1979-09-20 Henkel Kgaa Verfahren zur herstellung von presshefe und trockenbackhefe mit verbesserter triebkraft im sauren milieu
JPS6232840A (ja) * 1985-08-06 1987-02-12 Sutoufuaa Japan Kk 小麦粉加工食品用添加剤
WO1996038538A1 (en) * 1995-06-02 1996-12-05 Burns Philp Technology Pty. Limited High sugar dough yeast strains
EP1036841B1 (en) * 1999-03-12 2005-09-14 Oriental Yeast Co., Ltd. Sugar super-tolerant yeast for confectionery and bakery
JP4376346B2 (ja) * 1999-03-31 2009-12-02 オリエンタル酵母工業株式会社 製菓、製パン用冷凍耐性酵母
JP4361158B2 (ja) * 1999-03-12 2009-11-11 オリエンタル酵母工業株式会社 製菓、製パン用超耐糖性酵母
KR20020063163A (ko) * 1999-09-22 2002-08-01 가네가후치 가가쿠 고교 가부시키가이샤 신규 빵 효모 및 그 효모를 함유하는 밀가루 반죽
JP4268355B2 (ja) * 2000-10-02 2009-05-27 株式会社カネカ 乾燥耐性酵母
TW200517491A (en) * 2000-10-02 2005-06-01 Kaneka Corp Drying-resistant yeast
JP2003163252A (ja) * 2001-11-27 2003-06-06 Hitachi Kokusai Electric Inc 基板処理装置

Also Published As

Publication number Publication date
DK1559322T3 (da) 2008-11-24
DE602004015239D1 (de) 2008-09-04
US20070122524A1 (en) 2007-05-31
BRPI0507142A (pt) 2007-06-19
ES2308053T3 (es) 2008-12-01
EP1559322A1 (fr) 2005-08-03
CN1913780A (zh) 2007-02-14
EP1559322B1 (fr) 2008-07-23
JP2007519412A (ja) 2007-07-19
CN1913780B (zh) 2011-07-27
WO2005087012A1 (fr) 2005-09-22
EP1705994A1 (fr) 2006-10-04
JP4749341B2 (ja) 2011-08-17
MXPA06008580A (es) 2007-03-15
ATE401792T1 (de) 2008-08-15

Similar Documents

Publication Publication Date Title
CA2553596A1 (fr) Levures de panification resistantes a une concentration elevee en sucres dans la pate et a la presence d'acides organiques faibles
CA2827164C (fr) Souches de saccharomyces cerevisiae aptes a la production de levures de panification osmotolerantes et presentant une resistance intrinseque aux acides organiques faibles, leurs procedes de preparation et applications
EP0953288B1 (fr) Levain panaire longue conservation prêt à l'emploi
EP1965653B1 (fr) Améliorant de panification et son utilisation
EP3083956B1 (fr) Nouvelles souches de levure de panification performantes sur pates non sucrees ou legerement sucrees
WO2013156703A1 (fr) Produits de boulangerie contenant kluyveromyces marxianus ou kluyveromyces lactis
FR2920157A1 (fr) Nouvelles souches de levure de panification
EP2818047B1 (fr) Amelioration des panifications a fort taux de levure
FR2744729A1 (fr) Nouvelles levures de panification sensibles au froid
FR2545330A1 (fr) Pate de boulangerie
CA2822536C (fr) Nouvelles souches de levure de panification
EP3982737A1 (fr) Bloc de levain vivant découpable
BE895475R (fr) Nouvelles souches de levure de panification procede pour les obtenir et levures obtenues, a partir de ces souches
EP3487984B1 (fr) Levures de panification optimisées
WO2021251812A2 (fr) Utilisation d'une levure non- boulangère pour la préparation des produits de boulangers légèrement sucrées
JPS62208273A (ja) 酵母及びそれを含有する生地
EP4423236A1 (fr) Levain vivant stabilisé prêt à l'emploi
FR3060259A1 (fr) Pate levee de type pate a brioche presentant une activite fermentaire accrue, et son procede de preparation

Legal Events

Date Code Title Description
EEER Examination request
FZDE Discontinued

Effective date: 20130625